This Breakfast Kale and Quinoa “Fried Rice” is so quick to put together, you’ll want to make it throughout the week.
My husband loves fried rice – I think he could eat it almost every day, even for breakfast. In fact, I’ve been doing just that and he’s been loving it.
To make his favorite fried rice healthier, I’ve been using whole grains in place of white rice – most days I use leftover brown rice but recently, I tossed in some leftover cooked quinoa. I took this opportunity to sneak in some vegetables at breakfast too. My recent obsession is baby kale – I love how mild tasting it is, the perfect addition to fried rice and omelets.
This recipe takes just 15 minutes to make. I sauteed some chopped garlic first, before scrambling in a few eggs. Then, the quinoa went in along with a splash of rice wine, oyster sauce and a drizzle of sesame oil. Finally, a few handfuls of baby kale were tossed into the wok until the leaves just wilted. I loved how fluffy and light the quinoa got when it was stir-fried in my wok.
This Breakfast Fried Quinoa with Kale is a great way to start the day – packed with protein and an easy way to get some greens in at breakfast time.
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- 2 large eggs, whisked lightly
- 2 cups cooked quinoa
- 1 teaspoon rice wine
- 2 teaspoons vegetarian oyster sauce
- ½ teaspoon sesame oil
- 2 cups baby kale
- Heat oil in a wok or skillet. Add garlic and saute until lightly browned. Add eggs and scramble until almost done. Add quinoa and toss well. Add rice wine, oyster sauce and sesame oil. Toss quinoa well to ensure even seasoning. Add baby kale, turn off heat and toss a few more times to just cook kale through.